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Author Notes: A hybrid of 2 favorites: pie and ice cream. A delicious vegan coconut milk base is infused with vanilla beans and sweetened with a bit of maple syrup. While churning, a maple sweetened oat crumble is added. After churning, the ice cream is swirled with a jammy blueberry and peach compote. The effort and steps involved are totally worth it once you taste your first spoonful! —Courtney
For the Ice Cream Base & Maple Oat Crumble
- 2 cans of full fat coconut milk
- 1/2 cup pure maple syrup
- 1 pinch xanthan gum (optional)
- 1 vanilla bean (or 1 tbsp vanilla extract)
- 2/3 cup gluten free rolled oats
- 2 tablespoons quinoa flakes
- 2 tablespoons coconut oil
- 3-4 tablespoons pure maple syrup (depending on how sweet you want it)
- 1 pinch sea salt
- Make the vanilla bean ice cream base: Add the coconut milk, the 1/2 cup of maple syrup, and xanthan gum to a bowl. Scrape the seeds from the vanilla bean into the bowl, then whisk the mixture until smooth. The vanilla flecks should be evenly distributed. Add the leftover vanilla bean to the mixture, then cover it and chill it at least 4 hours in the fridge.
- Make the Maple Oat Crumble: While the ice cream base is chilling, heat a skillet or pan over medium heat. Add the oats and quinoa flakes to your dry skillet and toast them for a few minutes until light golden brown. Once they are toasted and fragrant, add the coconut oil, maple syrup, and sea salt and stir the mixture so that the maple syrup coats the oats and quinoa. Keep stirring until the mixture starts to stick together and turns a deeper golden brown. Remove the crumble from the heat and spread it onto a parchment lined sheet. Put the sheet in the fridge or freezer to set and cool. Once cooled, break the crumble up into small pieces and set it aside.
Blueberry Peach Swirl & Putting the Ice Cream Together
- 2 peaches, diced
- 1 cup blueberries
- 2-4 tablespoons coconut sugar or sucanat (depending on the sweetness of your fruit)
- 1/2 teaspoon cinnamon
- 2 teaspoons coconut oil
- 1 pinch xanthan gum (optional)
- Make the blueberry peach swirl: In a skillet over medium heat, warm the coconut oil. Add the fruit, coconut sugar, and cinnamon and stir to coat. Stir the fruit regularly as it cooks so it doesn't stick to the bottom of the pan. As the fruit begins to soften, mash it to break down the large pieces. Continue to stir and mash the fruit as it cooks. Once the mixture has thickened a bit, stir in the xanthan gum. Remove from the heat and allow to cool completely before mixing into the ice cream base.
- Make the Ice Cream: Remove the chilled ice cream base from the fridge. Fish out the vanilla bean and discard it. (Or, you can save it for homemade vanilla extract or vanilla sugar! Just rinse it and then it's good to go.) The coconut cream will have settled at the top so whisk the mixture until it is smooth. Process the mixture in your ice cream maker according to the directions that came with it. During the last few minutes of churning, sprinkle in about 2/3 of the crumble. When the ice cream is ready (it will be very soft like soft serve), get out the container you will keep it in. I tend to use my smaller ovenex loaf pan as it's easy to scoop from, but any relatively flat vessel will work. Working quickly, spread roughly 1/3 of the ice cream mixture on the bottom of your container, then dollop a few spoonfuls of the fruit swirl on it and drag your spoon around so that the fruit swirls into the ice cream. Continue this process with the rest of the ice cream. When finished, sprinkle the remaining crumble on top. Cover and freeze at least 4 hours to allow it to firm up. At this point you can enjoy it anytime! I find it's easiest to let it soften 10-15 minutes at room temperature before scooping. Makes roughly 1 quart of ice cream with a bit of leftover fruit swirl.